Get Your Crunch On: Delicious Fermented Pickles Recipe!
Looking for a tangy, gut-healthy snack? This fermented pickles recipe is the perfect way to enjoy crunchy cucumbers while boosting your digestion and immunity. With just a few simple ingredients and a little patience, you’ll have a batch of probiotic-rich pickles ready to enjoy!
What Makes a Pickle “Fermented”?
Unlike vinegar-based pickles, fermented pickles are made using a natural brine of water, salt, and spices. This process promotes the growth of lactic acid bacteria, which gives the pickles their signature sour flavor and health benefits.
Health Benefits of Fermented Pickles
- Rich in probiotics – Supports gut and immune health
- Low in calories – Great snack for weight-conscious eaters
- High in antioxidants – Fights inflammation and protects cells
- Hydrating – Great way to sneak in extra fluids
- Source of fiber – Helps digestion and keeps you fuller longer
For another probiotic favorite, check out our Homemade Sauerkraut Guide. (Internal link)
Ingredients for Your Fermented Pickles Recipe
- 6 cups chlorine-free water
- 4 tablespoons sea salt
- 1 pound small cucumbers
- 6 bay leaves
- 8 garlic cloves
- 1 tablespoon dill seeds
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon red pepper flakes
How to Make Fermented Pickles at Home
- Dissolve salt in water to make a brine.
- In 2 sterilized jars, layer bay leaves, garlic, and spices.
- Add cucumbers and pour brine until they’re fully submerged.
- Use a fermenting weight or small dish to hold cucumbers down.
- Cover loosely with a cloth and secure with a rubber band.
- Let sit at room temperature for 3–4 weeks, “burping” daily.
- Once sour enough, store in the fridge for up to 1 year.
Tips for Crunchy, Flavorful Pickles
- Use fresh, firm cucumbers – Avoid soft or wrinkled ones
- Always keep cucumbers submerged – Prevent mold
- Don’t over-salt – Aim for 1–3 tbsp salt per quart of water
- Taste after 7 days – Stop fermentation when you love the flavor
How to Enjoy Your Pickles
Use your fermented pickles:
- As a snack
- In sandwiches or wraps
- On burgers
- With charcuterie boards
- Chopped into potato or tuna salad
